Whipped Vanilla Buttercream Icing

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Make this your "go-to" buttercream frosting. It's easy to make, and not surprisingly, it spreads like butter! 

Enough to frost a 4-layer, 9-inch cake
2-1/4 cups unsalted butter, softened
6 to 6-1/2 cups powdered sugar
Seeds of 1 vanilla bean
OR 2 teaspoons pure vanilla extract
2 teaspoons pure vanilla extract
1/4 cup to 1/3 cup milk
Gell food colour, if desired
Associated Recipes:

Beat butter at medium-low speed of electric mixer until smooth and creamy (1 to 2 minutes.) 

Gradually add 6 cups powdered sugar, vanilla bean seeds,and vanilla extract with mixer at low speed, scraping bowl occasionally. Mix until blended.

Beat at medium-high speed 3 to 5 minutes, until buttercream is light and airy and nearly white.  If needed, add the additional powered sugar or milk until desired consistency. 

Add food colouring a few drops at a time, if desired.  Mix well until desired colour is achieved.

Perfect for use on the Vanilla Bean Butter Cake!


Recipe Tip: If your vanilla bean is not soft and flexible, simply soak in hot tap water until pliable. Place bean on a cutting board and slice lengthwise using a sharp knife or razor. Open bean and scrape the seeds out using the tip of a knife.



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